Lemon Curd frozen Yoghurt
Cooking time40 Min
This Lemon Curd frozen Yoghurt recipe is the right way if you really want to learn of making excellent yoghurts or ice creams, you have to follow good online recipes. They teach you how to prepare amazing yoghurts in a simple and easy manner. Good online recipes do not leave anything to your imagination or guesswork and they include even the minutest details to keep you alert towards even simple things. A minute mistake can make your yoghurt disastrous and you need to be aware of every minute detail. This lemon curd frozen yoghurt recipe puts forward a simple and uncomplicated method of approach and, the step by step approach employed here gives clear cut explanations about the ingredients and the method of preparation as well. It also offers detailed information about the nutritional value of this yoghurt. This can be described as a highly refreshing lemon curd ice cream and if you want to get a citrus hit, you cannot find a better option than this one. The citrus hit takes you into a different world and it also redefines your concept of ice cream or yoghurt in many ways. First of all, you have to make a lemon curd.
Take a saucepan and put whole eggs and egg yolks in the pan. Sugar should also be added.
Then, you have to whisk well until they turn smooth.
The next step is to place the pan over a low heat. Butter, juice and zest need to be added. You have to whisk in a continuous manner until the mixture gets thickened.
The next step is to strain through a sieve into a sterilized jar.
Then, you need to allow it to cool.
Now, the yoghurt should be placed in a big bowl.
The lemon curd should be stirred through in a rippled effect.
The mixture needs to be placed in a plastic container. (You can also place the mixture on a mould as well).
It should be frozen overnight.
Before serving, you have to place it in the fridge for 20 to 30 minutes. (It is being done to allow it to soften).
- Thick Greek-style yoghurt – 500 grams.
- Caster sugar – 3/4 cup. (The quantity should be equivalent to 165 grams).
- Eggs- 2 nos.
- Egg yolks- 2 nos.
- Lemons – 2 nos. (Zested and juiced).
- Chilled, unsalted butter – 1/3 gram. (The quantity should be 80 grams).